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Roasted Sweet Potatoes & Greens in Honey Mustard Glaze
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Who'da thought that you could mix greens and mustard with sweet potatoes? Well, whoever did is a genius! Forget the marshmallows and let the natural sweet potato sugars come bursting through. And don't let the amount of chard scare you. It looks like way too much, but it will quickly wilt down in the same way that spinach does.
serves 6


2 pounds sweet potatoes, peeled and diced
1/4 cup + 2 tablespoons olive oil
3 tablespoons Dijon mustard
3 tablespoons honey
3 medium shallots, peeled and minced
1 pound Swiss Chard, stemmed and chopped
Salt and pepper to taste

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Roasted Sweet Potatoes & Greens in Honey Mustard Glaze
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat the oven to 350°.
  2. Toss the sweet potatoes with 1/4 cup olive oil and season with salt and pepper, then place on baking sheet and roast 20 - 25 minutes or until tender.
  3. Blend Dijon mustard and honey together in a small bowl and set aside.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, add shallots and saute until fragrant.
  5. Add chard and saute until barely wilted.
  6. Add sweet potatoes and honey mustard sauce to the skillet and heat through.
  7. Season to taste with salt and pepper.

Per serving: 178 calories, 14g fat, 2g protein, 14g carbohydrates, 220mg sodium

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